Lamb, Almond And Noodle Stir-Fry - cooking recipe

Ingredients

2 tbsp peanut oil
2 tsp cracked black pepper
1 lb lamb backstrap, trimmed, thinly sliced
1 None onion, cut into wedges
1 None red chili, thinly sliced
5 oz oyster mushrooms, sliced
3.5 oz green beans, cut into 1 1/4 inch pieces
1 None green banana pepper, thinly sliced
2/3 cup whole almonds
1 bunch fresh basil, leaves picked
2 oz baby spinach (optional)
9 oz fresh rice noodles
1/4 cup kecap manis (sweetened soy sauce)
1 tbsp sherry
None None snow pea sprouts and lime wedges, to serve

Preparation

Whisk together 1 tbsp oil and black pepper. Add lamb and toss to coat.
Heat a wok or large frying pan over high heat. Stir-fry lamb for 2-3 mins, until browned. Set aside.
Add remaining oil to pan. Stir-fry onion and chili for 2 mins. Add mushrooms, green beans, banana pepper and almonds. Stir-fry 2-3 mins, until just tender. Return lamb to pan along with basil, spinach, rice noodles, kecap manis and sherry. Stir-fry for 1-2 mins, until heated through. Top with sprouts and serve with lime wedges.